Thanksgiving is right around the corner and I know it’s easy to overindulge on sweets. Marisa Dicenso-Pelser, founder and trainer at Pure Health and Fitness, wants to help your craving for sweets by sharing her Pumpkin Ice Cream recipe.
This is my absolute favorite Thanksgiving treat! Rich and creamy yet nut free, which makes it a lower fat splurge. It is so easy with no ice cream maker required.
2 cups Butternut Squash (cooked or raw)
1/4 cup Coconut Butter
1/4 cup Maple Syrup
1/2 tbsp Pumpkin Pie Spice or 1-1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice
2 tsp Vanilla Extract
Pinch Sea Salt
Water (to get blender moving)
Blend all the ingredients in a Vitamix or high-speed blender.
Pour mixture into a freezer friendly airtight container and freeze till firm.
Scoop out and garnish with pecans and enjoy!
Remember…Beauty Begins Within
Marisa Dicenso-Pelser – Marisa is one of the Founders and Head Trainers for Pure Health and Fitness. Marisa is a Raw Foods Chef, Personal Trainer, and Nationally Qualified Figure Competitor. Along with her husband, Pieter, they are spreading the word of the importance of plant-based raw food nutrition as well as fitness throughout Northeast Ohio.